← Nouns Cooking · Dessert Parlour

Ingredients

• 115 g unsalted butter, plus extra for the tin
• 400 g mini marshmallows, divided
• 1 tsp Vanilla extract
• ½ tsp Salt
• 180 g Crispy rice cereal (such as Rice Krispies)

Method

1. Butter a 23 × 33 cm (9 × 13 inch) tin, or line it with baking paper.
2. Melt the butter in a large pan over low heat. For a nutty flavour, keep cooking for 3–4 min, swirling, until it smells toasty and turns light brown.
3. Add all but a big handful of the marshmallows and stir over low heat until just melted and smooth. Take off the heat and stir in the vanilla and salt.
4. Tip in the cereal and the remaining marshmallows and fold quickly until everything is coated.
5. Press gently into the tin with a buttered spatula. Do not pack it hard or the treats turn tough. Leave to set for 1 hour, then cut into squares.

Tips

• Marshmallows usually contain gelatine; look for vegetarian marshmallows if you need them meat-free.
• Most crispy rice cereal contains barley malt, so it is not gluten-free unless labelled.

Sources

Written in our own words after cross-checking these recipes:

Natasha's Kitchen Once Upon a Chef Bon Appétit